Pineapple with mint sugar

Ingredients (serves 4)

• 1 1/2 tablespoons caster sugar
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 pineapple, peeled, halved lengthways, thinly sliced
• 1/2 lemon, juiced
• 2 x 100g tubs passionfruit frozen yoghurt

 

Method

1. Combine sugar and mint in a small bowl.
2. Arrange pineapple on a platter. Drizzle with 2 tablespoons lemon juice. Sprinkle with mint sugar.
3. Serve with scoops of frozen yoghurt.

Pineapple-Orange Blossoms

INGREDIENTS

 

1           can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

1/2        cup crushed pineapple (from 8-oz can), well drained on paper towels

1/3        cup SMUCKER'S® Sweet Orange Marmalade

4           oz cream cheese (from 8-oz package), softened

 

DIRECTIONS

 

1 Heat oven to 350°F. Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup. 2 In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup. 3 Bake 17 to 22 minutes or until light golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate. 4 Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.